When we think of summer desserts, blackberry cobbler is the first on our mind… Top it off with vanilla ice cream…. well we are in heaven. Although I am and I am sure I am not alone, getting excited for fall and back to our routine, there is always time to enjoy a slice of blackberry cobbler.
Loads of sweet tender blackberries with sugar, cardamom and orange peel. Each bite is filled with sinful sweetness. What a better way to end the summer!!! Easy to make and easier to enjoy this is the perfect dessert to bring to any end of summer parties.
The sweet blackberries are slowly cooked in Lodge cast iron skillet, the best in my book for this recipe.
The top crumble is sweet, tender and tasty. You cannot stop just eating a slice or large spoonful, or in the case of my family, the slice is a quarter of the skillet. I have very sweet tooth family, can you tell.
Enjoy every bite!
32 ounces frozen blackberries
12 ounces fresh blackberries
1 cup firmly packed light brown sugar
1/4 cup orange juice
1 tablespoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon orange peel
1/4 cup cornstarch
3 tablespoons water
1 1/2 cups unbleached all-purpose flour
1/4 cup sugar + 1 tablespoon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup heavy whipping cream
1 tablespoon sanding sugar
Preheat oven to 375°.
In a 10-inch cast iron skillet, stir together the blackberries, brown sugar, orange juice, vanilla, cardamom and orange peel over medium-high heat. Bring to a simmer and cook until juice is released from blackberries and mixture is hot and bubbly, approximately 10 minutes.
In a small bowl, whisk together cornstarch and 3 tablespoons water. Slowly add the berry mixture, stirring to combine. Cook until thickened, about 3 minutes. remove from heat.
In a medium bowl whisk together flour, sugar, baking powder and salt. Add butter. Combine with fingertips until crumbly. Add cream and stir together gently until biscuit like dough forms.
Tear dough into 3-inch round pieces: arrange over berries. Sprinkle with sanding sugar.
Bake until topping is lightly browned, 30 minutes.